I have a problem with my oven baking cookies, biscuits, etc. too quickly on the bottom and they often burn. I've tried different remedies to correct this, but they don't work. Does anyone have a solution? Thanks.
By glenda eileen lockhart from Nova Scotia
I've found that the wrong pan will burn cookies every time. I have two pans I've used for cookies (it's about the only thing I will bake) and have relegated one to only being a pan to catch drips from casseroles now. The other one is fine.
Try purchasing a better cookie sheet--an insulated one with 2 layers. The thin cheap aluminum pans don't work very well. Have you tried reducing the heat when you bake, or placing the oven rack at a higher level.
Your cookies are burning because the baking sheet is hotter than your cookies. A baking sheet made of stone will never do that. Since we've switched to stoneware we've never burned a single cookie.
You should move the rack up one in the oven. You should also buy a better cookie sheet. You will want to look for a thicker one. I try to buy fairly heavy cookie sheet. They provide more even heat distribution. Think of a cast iron pan. How well they cook how much people like them. One thing you will notice is a well seasoned pan does not burn in one spot. I will normally burn all over pretty evenly (if properly seasoned that is) because the metal is so thick it provides great heat distribution meaning that the pan does not have spots that are hotter than other spots. It is uniformly heated. The same thing goes with your cookie sheets cake pans so on and so forth.
I don't know if you have tried this.
Whatever the temperature that is called for in a recipe, say 350 degrees, always set it for higher, 375 degrees.
Put your cookie sheet in the oven and then turn the oven to the desired temperature, in this case back to 350 degrees.
If you heat the oven to the exact temperature and when you open the door to put something in, hot air escapes and the light will go on and your bottom burner will heat up again and turn red, burning your cookies.
Hopes this helps
A friend of mine also had the burning problem. She was using aluminum foil to line the bottom of her oven. This created more of a radiant heat. She replaced the foil with a non-stick liner and the burning stopped. Good luck.
Your oven might be too hot, like mine. This can happen if the thermostat is inaccurate. I have to subtract 150 from the temperature called for in the recipe, which I learned by trial and error. But I since learned that an easier way to test your oven temperature is with an oven thermometer, such as the one shown here: www.foodutensils.com.au/
Try parchment paper for cookies and turning the heat down a bit. I reuse the parchment for a number of batches until it gets browned/ripped.
i just put them on the next level in the oven.
I love my oven stone from Pampered Chef. Yes, it was expensive when I purchased it, but I haven't regretted it.
I agree with the oven temperature being off answer. My oven would always seen to burn stuff even though I was careful to watch the time, etc.
Stay away from teflon cookie sheets since the dark color attracts the heat. If you have 'em then just put parchment over the when baking.
I agree your oven is baking too hot but for a quick inexpensive remedy just use two cookie sheets. If you have two that are the same size just put one on top of the other.
You can also double up your cookie sheets (one on top of the other) and buy an oven liner. They are cheap and you can buy them anywhere. This really helps! Good luck
I read in a magazine last night to place a tray of water in the bottom of the oven so I've just made some buns I put a tray of water on the bottom shelf and my buns on the middle and hey presto no burnt buns.
Ive tried using liners and cookies and biscuits still burn. I have the rack at the highest level and this still hasnt solved the problem. I have a double oven, so Im going to try setting my upper oven at a lower temperature and cooking the foods for a little longer to see if this helps.
I would burn things too. Cookies burn on bottom badly in a very short time, but the top was still doughy. My had moved the rack down on the turkey.